This smoked brisket queso is a delicious and easy way to use up leftover brisket. Cubed brisket, Velveeta, and white American cheese are smoked to perfection to create a rich, cheesy dip perfect for any party.
Dips are always a great choice for any party, and dishes like my spicy queso dip are always at the top of my list. You can’t ever go wrong with a bowlful of cheesy, dippable goodness, no matter the occasion.
I also love the beefy, smoky flavor and tender texture of a good beef brisket recipe. Just like dip, bisket is great for parties, especially when you use leftover brisket in creative ways like brisket grilled cheese.
I combined a great, cheesy dip with tender brisket to create my new dip recipe, this smoked brisket queso. Inspired by my brisket mac and cheese, this queso is rich, cheesy, and fully loaded with tons of beefy flavor.
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Why You’ll Love This Recipe
- Simple Ingredients: It only takes a few simple ingredients found in any grocery store to make this tasty dip.
- Easy: This recipe takes a few simple steps and about 40 minutes from start to finish to make.
- So Rich and Creamy: The combination of Velveeta and American cheese makes this dip super rich and creamy.
- Tons of Flavor: The combination of brisket, cheese, and jalapenos creates a wealth of flavor, but smoking it adds even more depth and complexity to the dip.
Ingredients
You’ll find the complete list of ingredients and their exact amounts in the recipe card at the end of the post.
Variations
- Brisket: You can use diced brisket or pork roast in this dip. Ground beef, Italian sausage, and chorizo will also work well.
- Extra Spicy: Add diced fresh jalapenos instead of pickled jalapenos for extra heat.
- Salsa: Use salsa in place of pico de gallo for a thinner dip with more tomato flavor.
- Cheese: Replace the white American cheese with Monterey Jack, sharp cheddar, Queso Oaxaca, or Asadero cheese.
Instructions
Step 1: Place all the ingredients in an 8×8 foil pan.
Step 2: Cook at 275 degrees, stirring halfway through, until the cheese is hot, melted, and bubbly. Enjoy!
Tips
- Preheat your smoker before adding the queso for accurate cooking time.
- There’s no need to mix the ingredients before cooking them. You can do that when it’s all melted.
- Applewood, pecan wood, maple wood, and cherry wood are all the best choices for smoking your queso because they let the flavor of the cheese shine through.
Frequently Asked Questions
Smoked brisket queso is a hot dip that combines chopped beef brisket, Velveeta, and white American cheeses, pico de gallo, and pickled jalapeno peppers.
Applewood, pecan, maple, and cherry woods are all suitable choices for queso dip because they have a mild, smoky flavor that allows the cheese and other ingredients to shine through.
Yes, you can. This queso reheats very well, so you can either make it ahead of time or add all the ingredients to your pan early to save time.
More Brisket Recipes
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Smoked Brisket Queso
Ingredients
- 1 ½ cups leftover smoked brisket, diced small
- 1½ cups Velveeta, cubed
- 1½ cups white American cheese, cubed
- ¾ cup milk
- ½ cup Pico de Gallo
- ¼ cup diced pickled jalapenos
Instructions
- Preheat the smoker to 275° and place all the ingredients into a 8×8 foil pan.
- Smoke for 30-35 minutes until the cheese is hot, melted and bubbly, stirring halfway through.
- Carefully remove from the oven and serve hot.
Notes
- Refrigerate leftovers for up to 3 days in an airtight container.
- Remember, brisket will last for up to 4 days, so adjust your queso storage according to when the brisket was originally made.
- To reheat the queso, cook it over medium-low heat in a saucepan until heated through, or microwave individual portions at 1-minute intervals.
- Preheat your smoker before adding the queso for accurate cooking time.
- There’s no need to mix the ingredients before cooking them. You can do that when it’s all melted.
- Applewood, pecan wood, maple wood, and cherry wood are all the best choices for smoking your queso because they let the flavor of the cheese shine through.
Nutrition
